Ingredients:

  • 2 tbsp unsalted butter
  • 1 tsp cumin seeds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 medium red bell pepper, diced
  • 14.5 oz crushed tomatoes
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 cup water
  • 4 large eggs
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp feta cheese
  • 1/4 tsp black pepper

Instructions:

  1. Heat ghee or butter in the skillet over medium heat until shimmering.
  2. Add cumin seeds; stir for 30 seconds until they sizzle and smell nutty.
  3. Toss in the diced onions and sauté until translucent (about 4–5 minutes).
  4. Stir in the minced garlic, grated ginger, and red bell pepper. Cook for another 3 minutes until the peppers soften.
  5. Lower the heat slightly and stir in the turmeric, chili powder, and garam masala. Toast the spices for 60 seconds.
  6. Pour in the crushed tomatoes and salt. Stir well to combine.
  7. Add 1/4 cup of water, cover with a lid, and simmer for 8–10 minutes until the sauce thickens into a rich gravy.
  8. Use a spoon to create four small indentations (wells) in the simmering sauce.
  9. Carefully crack one egg into each well.
  10. Season the top of each egg with a pinch of black pepper.
  11. Cover the pan with a tight-fitting lid and cook for 5–8 minutes until whites are opaque and set, but yolks still jiggle.
  12. Garnish with fresh cilantro and crumbled feta cheese before serving.